viscosity. After reduction, the concentration
of starch in these sauces is around 5%, the
gelatin concentration probably about half that.
The First Printed Recipe for Roux
It was long thought that the first recipes for
roux appeared in late 17th-century French
cookbooks, but here is one of two German
recipes from 150 years before La Varenne.
They suggest that this version of the starch
thickener was developed in late medieval
times.How to Cook a Wild Boar’s Head, Also
How to Prepare a Sauce for ItA wild boar’s head should be boiled well in
water and, when it is done, laid on a grate
and basted with wine, then it will be
thought to have been cooked in wine.
Afterwards make a black or yellow sauce
with it. First, when you would make a